Ingredients
130g strawberries
150g pancake mix
30g of butter
40g sugar
20ml of milk
1 egg
1/2-1 tablespoon of powdered sugar
rum (optional)
Preparation
Put the butter in a microwave-safe bowl and microwave it for 20 seconds to soften it.
Dice the strawberries. Sprinkle with sugar and microwave for 2 minutes.
Preheat the oven to 170°C.
Add the remaining sugar to the soft butter, then add the egg and milk and mix well with an immersion blender.
Add the strawberries and rum (optional) and mix lightly. Stir in the pancake mix.
Pour the mixture into a cake tin, sprinkle with a generous amount of powdered sugar and bake for 40 minutes. Let the cake cool, then eat it.